COCONUT BUTTER CUSTARD PAUS

These are soft, fluffy and light paus with aromatic, tasty coconut fillings.

The pau skin dough is soft, smooth and pliable. Very easy to handle and pleat. The grated white coconut cooked with butter yields an aromatic, moist and buttery filling. The sweetness is just nice for me.

The original recipe makes 12 pieces but I could make up to 16 paus from this recipe.

Recipe adapted from Coco Kong’s book on ‘Paus’ [slightly modified]

Ingredients for Filling

250 gm freshly grated white coconut

60-80 gm castor sugar

100 gm butter

50 ml water

A pinch of salt

For Filling – Place all the ingredients in a non-stick wok. Stir fry and toss to mix constantly until it turns a pale yellow and almost dry but still moist.  
Dish up and set aside to cool. The filling can be prepared earlier and refrigerate until required. 
Divide filling into 12-16 equal portions before use.

Ingredients for Pau Skin

[makes 12-16]

250 gm pau flour

40-60 gm icing sugar

20 gm shortening

¾-1 tbsp instant yeast [I used ¾ tbsp]

125 ml water

A little yellow colouring for dotting

1. Knead all the ingredients for pau skin [except shortening] until soft. Add in shortening and continue to knead until soft and pliable. The dough is soft, smooth and pliable.
2. Shape into a ball, dust with some plain flour, cover to rest for 20-30 minutes or until double in size.
3. Punch down and divide dough into 2 equal portions. Shape into round and divide each portion into 8 equal portions. Roll into a ball, then flatten each one into a flat disc.
4. Wrap filling with dough and pleat the dough to seal the edges well or shape into round ball and create design with the use of a pincer.
5. Place on paper casing on a steaming tray. Use the end of a chopstick to make a dot of yellow colouring on top of pau.
6. Leave to proof for 20-30 minutes or double in size, steam over high heat for 10-12 minutes. 
7. Remove to serve immediately or cool on wire rack.
   
   
   
   
   
   
   

Click Here For My Other Pau Recipes

I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious



I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours